Entree: Italy – Molise – Cavatelli al Ragù (Small hand-rolled pasta shaped like shells served with a slow-cooked meat and tomato sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 20 min

Ingredients

- For the cavatelli:
- 3 cups (480 g) semolina flour, plus extra for dusting
- 1 cup (240 ml) warm water
- 1 tsp (5 g) fine sea salt
- For the ragù:
- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 medium onion, finely chopped (about 1 cup / 150 g)
- 1 medium carrot, finely chopped (about 1/2 cup / 60 g)
- 1 celery stalk, finely chopped (about 1/3 cup / 40 g)
- 2 cloves garlic, smashed
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1 can 14 oz (400 g) crushed tomatoes
- 1 cup (240 ml) beef or chicken stock, more as needed
- 1 bay leaf
- 1 sprig fresh rosemary or 1/2 tsp (1 g) dried rosemary
- Salt and freshly ground black pepper to taste
- 2 oz (50 g) grated Parmigiano-Reggiano or Pecorino for serving
- Optional finishing: 1 tbsp (15 ml) extra-virgin olive oil or a knob of butter

Instructions

1. Make the cavatelli dough: in a large bowl, combine semolina and salt. Gradually add warm water, mixing until a firm but pliable dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth. Cover and let rest 20 minutes.
2. Shape the cavatelli: divide dough into 4 pieces. Roll each piece into ropes about 1/2 inch (1.2 cm) thick. Cut into 3/4 inch (2 cm) pieces. Using your thumb or a small board, press and drag each piece to form the characteristic hollow shell; dust with semolina to prevent sticking. Arrange on a lightly floured tray.
3. Start the ragù: heat olive oil in a heavy wide pot over medium heat. Add onion, carrot, and celery and cook gently until softened, about 8–10 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant and beginning to caramelize.
4. Brown the meat: increase heat to medium-high, add ground beef and pork, breaking up with a spoon. Brown thoroughly until no pink remains and some fond forms on the pan, about 8–10 minutes.
5. Deglaze and simmer: pour in the red wine to deglaze, scraping up browned bits. Let the wine reduce by half, about 3–4 minutes. Add crushed tomatoes, stock, bay leaf, and rosemary. Bring to a gentle simmer, reduce heat to low, partially cover, and cook for 1.5–2 hours, stirring occasionally and adding more stock if sauce becomes too thick. Season with salt and pepper to taste.
6. Cook the pasta and finish: bring a large pot of salted water to a rolling boil. Cook cavatelli in batches 3–5 minutes until al dente (fresh cavatelli will float and be tender). Transfer directly to the ragù with a slotted spoon and toss gently in the sauce for a minute so the pasta absorbs flavors; add a little pasta cooking water if needed to loosen the sauce.
7. Serve: divide among warm plates, finish with grated Parmigiano-Reggiano and a drizzle of olive oil or a small knob of butter if desired. Remove bay leaf and rosemary sprig before serving.